The puncture strength of apple peel according to storage conditions

作者: T Guz

DOI:

关键词:

摘要:

参考文章(18)
Z. Stropek, K. Golacki, P. Rowinski, An influence of selected features of Melrose variety apples on bruise threshold Teka Komisji Motoryzacji i Energetyki Rolnictwa. ,(2008)
Youssef Habibi, Mostafa Mahrouz, Michel R. Vignon, Microfibrillated cellulose from the peel of prickly pear fruits Food Chemistry. ,vol. 115, pp. 423- 429 ,(2009) , 10.1016/J.FOODCHEM.2008.12.034
A. M. C. N. Rocha, Alcina M. M. B. Morais, Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple International Journal of Food Science and Technology. ,vol. 36, pp. 425- 432 ,(2001) , 10.1046/J.1365-2621.2001.00475.X
Thararat Maneenuam, Saichol Ketsa, Wouter G. van Doorn, High oxygen levels promote peel spotting in banana fruit Postharvest Biology and Technology. ,vol. 43, pp. 128- 132 ,(2007) , 10.1016/J.POSTHARVBIO.2006.08.007
T. Thomai, E. Sfakiotakis, Gr. Diamantidis, M. Vasilakakis, Effects of low preharvest temperature on scald susceptibility and biochemical changes in `Granny Smith' apple peel Scientia Horticulturae. ,vol. 76, pp. 1- 15 ,(1998) , 10.1016/S0304-4238(98)00133-2
Nuria C. Acevedo, Vilbett Briones, Pilar Buera, José M. Aguilera, Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs Journal of Food Engineering. ,vol. 85, pp. 222- 231 ,(2008) , 10.1016/J.JFOODENG.2007.06.037